1 qt. green tomatoes, ground with juice, drained off
4 green peppers
4 red pimientos
6 green sweet peppers

Sprinkle 1 tablespoon salt over tomatoes and hot peppers. Let stand 5 minutes and drain water off. Put tomatoes and hot peppers in pan and 1 cup water. Cook until tender. Remove and add pimientos and sweet peppers. Set on back of stove.

Prepare Dressing: 4 tbsp. flour 1 c. vinegar 4 tbsp. prepared mustard 2 c. sour cream 6 eggs, beaten

Mix and cook until thick, stirring constantly. Mix with tomato mixture and jar while hot. Yield: 5 pints.